Preheat the oven to 400°F (200°C). Toss the cubed eggplant with olive oil, salt, and pepper, then spread on a baking sheet.

Roast the eggplant for 25 minutes or until golden and tender, stirring halfway through.

In a large pot, combine vegetable broth, soy sauce, miso paste, and sesame oil. Bring to a simmer over medium heat.

In a separate pot, cook the ramen noodles according to package instructions. Add the mushrooms, spinach, and carrot during the last 2 minutes of cooking.

Drain the noodles and vegetables, then divide them among serving bowls.

Ladle the hot broth over the noodles and vegetables. Top with roasted eggplant, green onions, sesame seeds, and chili oil if desired.